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Ingredients:
- 1 pound elbow macaroni, cooked, drained, and cooled
- 3/4 cup sweet pickle relish
- 1 can (4 ounces) chopped pimiento
- 1/2 cup diced green bell pepper
- 1 tablespoon chopped parsley
- 2 teaspoons grated onions
- 1 1/2 teaspoons salt, or to taste
- 1 1/2 cups mayonnaise, divided
- 1/2 cup sour cream
- 1/2 cup milk, divided
- fresh mixed salad greens
Preparation:
Combine relish, pimiento, green pepper, parsley, onion, salt, 1 cup
mayonnaise, the sour cream, and 1/4 cup milk. Blend well. Add macaroni.
Toss. Refrigerated covered several hours or overnight. To serve, combine
remaining 1/2 cup mayonnaise with remaining 1/4 cup milk; stir into salad until moistened as desired.
Place macaroni salad in a serving bowl and garnish with greens.
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